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Coconut French Toast with Raspberry Syrup

Jim Bathie
Prep time 5 mins
Cook time 10 mins
Total time 15 mins
Yield 2 servings (serving size: 2 pieces french toast and 4 tablespoons syrup)
Save this delicious dish for a weekend morning when you are not in a rush. You can use fresh or thawed frozen unsweetened raspberries.Resistant Starch: 1.2g


  • 2 large eggs
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 4 (1/2-inch-thick) slices sourdough bread
  • 2 tablespoons shredded coconut
  • Cooking spray
  • 1 cup raspberries
  • 2 tablespoons pure maple syrup

Nutrition Information

  • calories 410
  • fat 12 g
  • satfat 5 g
  • monofat 2.5 g
  • polyfat 1.5 g
  • protein 16 g
  • carbohydrate 58 g
  • fiber 6 g
  • cholesterol 215 mg
  • sodium 470 mg

How to Make It

  1. In a large bowl, whisk together eggs, milk, and vanilla.

  2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.

  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices; cook 4 minutes on each side or until golden.

  4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Serve over French toast.

The CarbLovers Diet